【摘要】 随着社会生活节奏的加快,人们对健康方便食品的需求愈发强烈。因此,开发生产具有高营养价值和保健功能的速食米饭深受市场青睐。文章以高花色苷黑米糙米为原料,研究了微波时间、水米比、微波比功率等因素对黑米速食粥加工工艺的影响。在单因素实验基础上通过响应面优化的黑米速食粥加工工艺如下:微波时间8.05 min,水米比1.47,微波比功率16 W/g。该加工条件所生产的黑米速食粥综合评分均值达84分,与预测结果的相对误差约为0.16%。说明经过响应面优化的工艺参数可靠,所得模型具有一定的应用价值。更多还原

【Abstract】 With the acceleration of the pace of social life, people’s demand for healthy and convenient food is becoming more and more intense. Therefore, the development and production of fast-food rice with high nutritional value and health care functions is favored by the market. This study taked high anthocyanin black rice as raw material, studied the effects of microwave time, water multiple and microwave specific power on the processing technology of black rice quick-eatable gruel. On the basis of single factor experiment, the processing technology of black rice quick-eatable gruel optimized by response surface methodology was as follows: microwave time 8.05 min, microwave water multiple 1.47 times, microwave specific power 16 W/g. The comprehensive score of the black rice quick-eatable gruel produced by the processing conditions was 84 points. The relative error with the predicted result is approximately 0.16%. This result shows that the process parameters optimized by response surface are reliable, and the model has certain application value.更多还原